Experience the breakfast lunch menu on the weekends over summer ,with highlights like the Pastries, pringa, a warn crusty bread with slow cooked with cocido of pork and morcilla. Also baked eggs with highlights of Chorizo, and even the Revueltos, which is done with hot bread, loosely scrambled egg with fine herbs, Manchego cheese, drizzled with truffle oil. Dinner is from the ever changing seasonal black board, dishes are designed to create a shared experance.